Wednesday, January 3, 2018
2 medium eggplants, peeled and cut into 1/2 inch thick slices
1 lb. ground beef
1 c. chopped onion
1/4 c. Burgundy
2 Tbsp. snipped parsley
1 Tbsp tomato paste
2/3 c. soft bread crumbs
2 beaten eggs
1/2 c. shredded sharp American cheese
Dash ground cinnamon
3 Tbsp butter
3 Tbsp all-purpose flour
1 1/2 c. milk
Dash ground nutmeg
1 beaten egg
Sprinkle eggplant slices with a little salt and set aside.
In skillet cook beef and onion till beef is browned; drain. Add Burgundy, parsley, tomato paste, 1/4 c. water, 1 tsp salt, and dash pepper. Simmer till liquid is nearly absorbed. Cool. Stir in half the bread crumbs, 2 eggs, half the cheese, and cinnamon.
In separate saucepan melt butter. Stir in flour. Add milk all at once; cook and stir till thick and bubbly. Stir in nutmeg, 1/2 tsp salt, and dash pepper. Add a small amount of the sauce to the one beaten egg; return to hot mixture. Cook and stir over low heat for 2 minutes.
Brown the salted eggplant slices on both sides in a little hot cooking oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with half the eggplant slices. Spoon on meat mixture. Arrange remaining eggplant atop. Pour milk-egg sauce over all. Top with remaining cheese. Bake at 350 degrees about 45 minutes. Makes 6 to 8 servings.
First, thanks for talking to me, Paul. Full-disclosure, one of the best meals I’ve ever eaten was prepared by you—so thank you again for th...
Lauren, I met you at a rafting outfitters, Cascade Outdoors , last month. We had been white water rafting the weekend before, loved it so ...
Thank you so much for taking the time! I’ve got to ask, what got you into burlesque? In August, 2012, my husband (Mike) and I celebrated ...
Kenny, thank you so much for talking with me. I know you via martial arts but what I really wanted to talk to you about was your music. I...